Well flavored,slightly spicy, and vibrant Korean carrot salad.This salad was popularized by ethnic Koreans all over Russia,Ukraine,and Central Asia.It always been a staple salad at all Slavic weddings,parties,and holidays.

This recipe came from my mother who was selling this salad along with Kim Chi salad at a local farmers market back in Tajikistan.Korean ladies tought her how to make it the authentic way. Adding sugar is optional. My mom doesn’t add sugar.

Ingredients:

8 carrots peeled

1/2 onion

1/2 carrot sliced in half

1 cup oil *

2 tbs white sugar (optional)

1 tbs salt or +/- to taste

6-8 cloves garlic crushed

1 teaspoon ground or coarsly ground coriander seeds.

1/4 cup white vinegar

1 dry red chili pepper

1 teaspoon black pepper

red chili pepper flakes or cayenne pepper (optional)

Chopped fresh cilantro (optional)

* Use non flavored oil such as canola,vegetable,corn,grape seed or light olive oil.

Directions-

Shred carrots using a thin julienne slicer.

Add salt and sugar. Mix well using your hands .

Pour oil in to a small pan (preferably deep one).

Place chili pepper,sliced carrot and onion in the oil ( sliced side down).

Heat it well on medium-high heat until 1/4 of onion is black and the oil is boiling *